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Slow Cooker Pulled Pork Sandwich with Summer Slaw

8-12 COBS Long Continental Rolls

Pulled Pork Ingredients

  • 3.5 lbs pork shoulder blade roast
  • 2 Tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 2 Tbsp chili powder
  • 2 tsp ground coriander
  • 2 bay leaves
  • 1/4 cup tomato paste
  • 1 can tomato sauce
  • 2 Tbsp packed brown sugar
  • 2 Tbsp cider vinegar
  • 2 Tbsp Worcestershire sauce
  • 2 green onions, thinly sliced

Season pork with salt and pepper. Heat oil over medium-high heat in a Dutch oven; brown pork all over. Transfer pork to a slow cooker. Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; cook, stirring often, until onions are softened, about 5 minutes.

Add tomato paste; cook, stirring about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any browned bits. Pour into slow cooker. Cook on low until pork is tender, 8 to 10 hours.

Transfer pork to cutting board; let stand for 10 minutes. With 2 forks, shred or “pull” pork. Meanwhile, pour liquid from slow cooker into large saucepan; discard the surface fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups, 10 to 12 minutes. Discard bay leaves. Add pork; stir to coat and warm through. Sprinkle with green onions.

Coleslaw Ingredients

  • 1 small head of red cabbage, thinly sliced and chopped (aprox 4 cups)
  • 3 Carrots (grated)
  • 1 Granny Smith Apple (grated)
  • Handful of freshly chopped green onions
  • ¾-1 cup Mayonnaise
  • 2 Tbsp Milk, more as needed
  • 2 Tbsp White sugar
  • 2 Tbsp Lemon juice
  • 2 Tbsp Apple cider vinegar

Combine all ingredients in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.